Potato Meatloaf

I love meatloaf and when Dana suggested that we have it for dinner, I was excited. One of my specialties is Potato meatloaf. Instead of using all breadcrumbs, I used half potato flakes from instant potatoes. It adds a creaminess to the meatloaf that is completely awesome! I used this technique once before on the blog, on the grilled meatloaf recipe. The problem with using the grilled meatloaf recipe indoors, is that it was super dense so that it would not fall apart when you grilled it. I like my pan based meatloaf to be more tender. So this is a nice and tender recipe that is perfect for the fall.

Potato Meatloaf

2 lbs ground beef

3 cloves garlic, minced

1 red bell pepper, diced

1 medium onion, rough chop

1/2 cup bread crumbs

1/2 cup dried potato flakes, instant variety

1 large egg

1/2 cup milk

1 tbs Worcestershire sauce

2 tsp basil

1 tsp thyme

1/2 tsp dried mustard

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 cup bacon ketchup, or substitute regular ketchup or bbq sauce

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, combine the garlic, basil, thyme, salt and pepper. Mix.

Using a wooden spoon or your hands, mix the meat. I find that using your hands is the only way to go. Make sure that you have the spices, egg and meat mixed together well.

Grease a loaf pan and then add the meatloaf mixture to the pan. Using your hands, even it out.

Then top the mixture with your favorite ketchup or barbecue sauce.

I love Captain Thom’s Bacon Ketchup. It adds a nice little smokey flavor to the meatloaf.

Finally place the meatloaf in the preheated 350 degree oven for 65-75 minutes. This will vary depending on the size of your loaf pan. The best way is to check the temperature of the meatloaf after 65 minutes. You want the thermometer to read 155 degrees.

When the meat reaches 155 degrees, remove it from the oven and let it rest for 10 minutes before cutting.

I am extremely impressed together with your writing talents and also with the format on your weblog. Is this a paid subject or did you modify it yourself? Anyway keep up the excellent quality writing, it?s rare to peer a nice weblog like this one these days..

AnnaMarch 15, 2013

When during the mixing process should the milk be mixed? I couldn't find that in the instructions. Thank you.

Links

Connect

Email Subscription

Subscribe

SavoryReviews.com is written by Rex Holmes, Pitmaster for Rex's BBQ. Based out of Richmond, Virginia, this blog centers around good and wholesome recipes for everyday people. You can see Rex on Travel Channel's American Grilled!